One question that we often hear from the parents of food allergic children is: Why have food allergies become so common these days?

That’s a difficult question, though many researchers are working hard for the answer. There are a variety of scientific theories that are currently being discussed. One potential cause could be the relatively recent introduction of genetically modified foods.

Genetically modified crops (GMOs) were introduced in the U.S. in the early 1990s, and foods created from these crops hit our supermarkets shortly thereafter. These crops have modified genes that allow them to grow faster, bear more fruit or even create their own insecticide. In layman’s terms, this engineering is the process of taking genes from one strain of an animal, plant, virus or bacteria, etc. and then inserting them into another, with the goal of reproducing characteristics of the original host species in the receiving species.

One example is a specific soybean variety genetically modified to be virtually immune to the popular Roundup herbicide, a chemical which kills almost any other plant. Of course, we consumers are then eating these modified soybeans.

How good are these foods for the human immune system? No one really knows! But some preliminary research studies have linked genetically modified foods with the creation of food protein antibodies in mice.

Another theory is called the “hygiene hypothesis” – which basically says that because we keep our homes, schools, other public places, and general environment too clean, we don’t give our immune systems something “worthy” to work on. The result is that our immune systems turn on themselves, and create problems such as the peanut protein, for example.

The hypothesis gained some credibility in the late 1980s, when health researchers compared the rates of allergies and asthma throughout the newly unified Germany.
Researchers assumed that the children growing up in the communist East, a poorer, dirtier environment, would suffer from more allergy and asthma than youngsters in the West, with its cleaner and more modern environment.

Actually, the opposite was found to be true. Children in the polluted areas of East Germany had lower allergic reactions and fewer cases of asthma than children in the West.

This is in line with the hypothesis, which suggests that when the human immune system lacks practice fighting bacteria and viruses, perhaps from an overly sanitary lifestyle, the system then overreacts to harmless substances like pollen.

In addition to a less sanitary environment, East Germany families tended to be larger, and rely more on the use of daycare for young children, two more factors that could attribute to their children being exposed to more microbes and potential irritants.

And there are many other potential culprits for the increase in food allergies – such as overall genetics, eating allergic foods during pregnancy, or use of vaccines in children. But there are no clear-cut or obvious reason(s) for the increases in food allergies, and for now these are just educated guesses, and nothing more.

We hope that science and medical research can one day unlock the mystery of food allergies, and how we can potentially treat or even cure them sometime in our future. Until then, the only completely reliable defense is avoidance…so the Allergy Free Shop will be here to provide the most up to date information and the allergy free foods and products that you need to keep your loved ones safe.

Labels: allergens, allergic reaction, allergy free, anaphylaxis, big eight, food allergen, food allergy, ingredients, peanut allergy, peanut proteins, wheat allergy

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children.

Soy allergy is a hypersensitivity to the dietary substances that derive from the soybean, and is one of the more common food allergies in the US. As with most food allergies, symptoms of allergic individuals can be minimal, moderate or severe; and include wheezing, a tingling or itchy sensation in the lips, mouth or throat, sneezing, light headedness and flush skin. Hives, rashes and asthma attacks can all occur.

In more serious cases the reaction to soy proteins in allergic individuals can become bronchospasm, or obstruction of the airway, and hypotension, a sudden drop in blood pressure. This may lead to anaphylaxis, a severe, whole-body allergic reaction that we have discussed before. In event of a severe allergic reaction, the victim should see a physician or immediately go to the emergency room, as anaphylaxis can be fatal if not treated immediately.

Severity of Reaction

Unlike some other food allergies, many people with soy allergy can tolerate small to moderate amounts of soy protein: the typical dose needed to induce an allergic response is about 100 times higher than for many other food allergens. In fact, 90% of sufferers can tolerate doses up to 400 mg.* As a result, not all of those allergic to soy need to avoid very minor sources of soy protein such as soy oil or soy lecithin.

But allergic individuals would still be wise to have epinephrine on hand in case of major ingestion, and also an antihistamine (such as Benadryl, or diphenhydramine) for more minor exposures or reactions.

Prevalence of Soy Proteins

Each "Big Eight" allergy presents its own set of issues and challenges. For some food allergies, like peanut, the primary concern is the severity of the reaction. In this regard, soy allergy reactions are not usually as “severe” as other food allergies. But there’s a trade off. Because of its nutritional profile and low cost, soy is used in all kinds of products these days.

Those allergic to soy protein should always read food ingredient labels carefully, and avoid any foods containing soybean. Many of these items clearly have "soy" in their names, such as soy flour, milk, nuts or sauce. Other items such as edamame, miso, natto or tofu contain soy proteins.

Textured vegetable protein is used in many restaurants and also contains soy, as do many flavorings and broths used in cooking. (In fact, a majority of fast food restaurants use soy protein in at least some of their products.) Most allergic individuals should also avoid dining at Asian restaurants completely, since most Asian foods and sauces can contain soy. Even some candies contain soy.

Making the situation even worse, some products don't list soy protein or soy flour on their labels - yet they still contain soy! There are still many latent issues resolving how soy should be regulated.

Treatment of Soy Allergy

An exclusion diet with continual avoidance of soy containing products is the only sure way to avoid allergic reactions. It is highly recommended that both children and adults with soy allergy carry epinephrine injectors in case of anaphylaxis.

Allergy Free Shop offers a wide variety of foods that are Soy Free. A few of our best sellers include Orgran’s Apple & Cinnamon Pancake Mix, Health Times' Brown Rice Cereal for babies, and EnerG Foods Brown Rice Loaf bread.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, and armed with an understanding of your child’s or loved one’s food allergy, you CAN avoid exposure and reactions to these specific food allergens!

* C. Cordle, Soy Protein Allergy Incidence and Severity, Journal of Nutrition May 2004.

Labels: allergy free, anaphylaxis, big eight, food allergen, food allergy, ingredients, soy, soy protein

At the Allergy Free Shop, we not only cater to the specific needs of those with food allergies, but also to those individuals with dietary requirements due to other medical conditions. One of these conditions is Celiac Disease, an autoimmune disorder of the small intestines. It can occur in people of all ages, from early infancy to adulthood, and is also known by a number of other names such as sprue or gluten enteropathy. Sometimes it is spelled "coeliac" disease.

The condition is caused by a reaction to gluten proteins found in wheat and similar crops, such as barley and rye. Some individuals even react to oats. And while the disease is caused by a reaction to wheat proteins, it is important to note that it is not the same as wheat allergy.

Direct causes of the disease are not completely understood, though the timing of an infant’s exposure to wheat, barley or rye may be related to the development of the condition. Currently, most experts believe the best time for exposure is at the age of four to six months. Breastfeeding until the introduction of these grains is also believed to reduce the risk of the disease.

Upon exposure to wheat proteins, the immune system of the affected individual reacts with the small-bowel tissue, causing inflammation. This chronic inflammation can damage the lining of the small intestines, and prevent the absorption of nutrients. Symptoms typically include chronic diarrhea and fatigue, and a "failure to thrive" in young children.

Blood tests are usually the first line of diagnosis for those suspected of Celiac Disease, and a growing number of asymptomatic people are being diagnosed due to increased screening.

Experimental treatments are currently being studied, such as the development of genetically engineered wheat, but at present the only effective treatment is a life-long gluten-free diet. No medication exists as of now that will prevent the body from attacking the intestines when gluten is present.

Strict adherence to the diet allows the intestines to heal, leading to resolution of all symptoms in most cases. Since ready-made products often contain traces of gluten, some celiacs may find it beneficial or necessary to cook meals from scratch. The good news is that a gluten free diet may be able to reduce or eliminate the heightened risk of other health problems, such as osteoporosis and intestinal cancer, which are associated with Celiac Disease.

The Allergy Free Shop has over 700 products that are gluten free, including Schar Ladyfingers for making delicious tiramisu, or Ener-G white tapioca loaf.

Labels: allergens, allergic reaction, allergy free, big eight, celiac, food allergen, food allergy, gluten, wheat allergy

Early January is always a time for New Year's resolutions. And one annual goal for the parents of a food allergic child is to get through another year without any serious reactions. Here are some tips to help you accomplish that goal in 2010.

Tip 1 – Read labels.

If there is one skill that food allergic parents and individuals themselves must get good at, it's reading labels. Foods manufactured since January 2006 are required to clearly list the Big Eight food allergens that we have been discussing in previous blogs. But beware of hidden allergens, often found in non food items. Example: Some lotions contain "Arachis oil", which is derived from peanuts.

Items that are part of larger package are often marked "Not Labeled for Individual Sale," and the entire list of ingredients should be found on the original container or box.

And always read the label, even for items you have bought or consumed before. Ingredients and formulations can change over time. If you’re not sure of every ingredient that went into the item, don't eat it!

Tip 2 – Continue to educate family and friends.

Don't assume that since you told Aunt Edna years ago that little Tommy was allergic to wheat that she has taken the time to ensure that every item she serves or that he may be exposed to won't contain the allergen. Continually educate and remember: no one will be as diligent about your child’s allergy as you are.

When dining with others, you might consider providing all the food for the entire meal – for either your child individually or for the whole gathering, if feasible. Or simply skip the food issue altogether by spending special time with family and friends in nonfood-related activities.

Tip 3 – Closely monitor children while eating out.

Many smaller children will put whatever is in front of them into their mouth, and many accidental exposures are simply caused by not paying close enough attention. If possible, use a high chair or booster sear with a tray if a child’s allergens are being served.

For young children or infants, consider an item of clothing like our Star Alert shirt that tells others that your child has food allergies, to prevent well-meaning sharing.

Using these tips, and others you will find within the Allergy Free Shop website and other online resources (like the Mayo Clinic), you can create techniques and methods to ensure that your food allergic child can remain reaction free in 2010!

Labels: allergy free, anaphyaxis, big eight, dining out, food allergen, food allergy

Christmas, Hanukkah, New Years, and other holiday events should be a time of celebration and joy for you, your family and your friends. But those with children who have food allergies also see the holiday season as a time when the possibility of exposure to food allergens, and potentially dangerous reactions, are more likely. But you should know that you don't have to stop holiday fun! The following tips can help you, your child or holiday guests who may be at risk have an enjoyable, allergen free holiday.

Hosting A Holiday Gathering

If you are the host of the party, friends and family will often ask to bring something to share with the group. Be ready with simple and safe suggestions. Be sure to let every guest know that your child has dietary restrictions, so that there are no surprises. You could ask that instead of food, they could bring holiday themed plates, cups, napkins or safe beverages. You might also consider asking the wine lover in your family to bring a bottle that will compliment the meal, or that friends bring fruit that can be served as dessert. You could even ask the music lover in the group to create a custom playlist of holiday favorites for the occasion!

And be sure to save the ingredient labels from the "safe" food you are serving, so that guests with other food allergy concerns can review before their own children dig in.

While holiday traditions differ between families and cultures, Christmas can offer more flexibility in main dish options as opposed to other holidays such as Thanksgiving. Hanukah has a more traditional menu, but most of these dishes can be made allergen free as well. As the host, things are obviously made easier by doing the cooking yourself, though some holiday food traditions - candy or chocolate, cookies or beverages - can be a little more difficult to manage.

For main dishes, poultry (especially turkey, geese and ducks) and ham are probably the most traditional Christmas entrees. These and many other options are available that can be made allergen free, such as roasted meats (like roast beef or pork loin) or vegetarian main dishes like stuffed vegetables.

Hanukkah celebrations usually feature traditional dishes that involve a lot of oil (to signify the one day's worth of oil that burned for eight), such as potato latkes, or sufganiyot (jelly donuts). But there are many recipes available that avoid "big eight" allergens and gluten. Some great holiday examples:

Allergy-Safe Duck with Sage Sauce is a great main course for Christmas celebrations, and free from all "big eight" food allergens; also sesame-free, and optionally corn-free, sulfite-free, citrus-free, and free from most other common allergens.

Or maybe try Allergy-Safe Roast Chicken for Hanukkah this year, also a "big eight" safe main course; and also free of corn, sesame, sulfites, and most other common allergens. A great Kosher alternative could be Brisket in Wine Sauce, which can be made safe for all "big eight" allergies. Always be sure to use allergen free condiments too, like Nomato Tomato Free Ketchup for this particular recipe.

For your side dishes, you might consider some of the many vegetarian options available, most of which can be prepared to avoid any specific food allergen(s).

Attending Holiday Gatherings

When attending holiday festivities away from your home, be sure to let your host know about your child's food allergy before or upon your arrival. Also be sure to educate your host about cross-contamination issues, and if possible, make yourself available before the event for ingredient questions that may come up.

You can offer to bring a safe dish or treat that both you and other guests can enjoy. And you can help out even further, and make it less likely that you will experience potential problems, by offering to cook one or two of the dishes that are most likely to contain allergens. If the holiday party is at school, church, temple, etc., volunteer to provide the snacks for the party.

If you're attending a party or gathering where you're not sure whether safe food will be served, curb the temptation to explore the buffet by eating before you arrive. You'll be less likely to try something out of hunger just because it seems like it should be safe. This is especially useful for children -- serve them a snack first, and also pack them a favorite and safe treat.

And as always, be prepared with emergency medicines in hand, just in case unrecognized food allergens are hiding in holiday dishes or treats. By following these tips, you can ensure that you and your family have a joyous and happy holiday season!

Labels: big eight, christmas, food allergen, food allergy, hanukkah, holiday dining